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Cold Curried Shrimp With Cold Rice And Chutney

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Ingredients
  Shrimp 3 Pound
  Long grain rice 1 Pound
  Apples 4 Medium, peeled, cored and sliced
  Onions 2 Large, chopped
  Celery stalks 6 , chopped
  Butter 1⁄2 Cup (8 tbs)
  Flour 4 Tablespoon
  Curry powder 4 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Chutney 1 Can (10 oz) (Or 1 Jar)
Directions

Boil shrimp.
Shell, devein and refrigerate.
Cook rice until fluffy and cool.
Cook apples, onions and celery in 6 tablespoons butter until soft and brown, about 10-15 minutes.
Add 2 tablespoons butter and 4 tablespoons flour mixed with curry powder.
Stir in hot chicken broth and simmer for 30 minutes.
Cool.
Place mixture in a blender a little at a time until mixture is completely liquified.
Chill.
Add cream and stir well.
Place rice on luncheon plates or dinner plates, and pile with shrimp.
Pour sauce over shrimp, reserving part for a sauce boat.
Accompany with chutney.

Recipe Summary

Cuisine: 
Asian
Method: 
Chilling
Dish: 
Curry

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4.37143
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5374 Calories from Fat 1454

% Daily Value*

Total Fat 165 g254.5%

Saturated Fat 88.1 g440.7%

Trans Fat 0 g

Cholesterol 2443.4 mg814.5%

Sodium 6061.7 mg252.6%

Total Carbohydrates 627 g208.9%

Dietary Fiber 50 g200%

Sugars 97.8 g

Protein 338 g676%

Vitamin A 320.6% Vitamin C 255.1%

Calcium 142.9% Iron 330.6%

*Based on a 2000 Calorie diet

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Cold Curried Shrimp With Cold Rice And Chutney Recipe